Stuffed Zucchini: Calabacitas Rellenas

articles Food & Cuisine Recipes

Ana María Flores Sánchez

Serves 6


  • 6 medium zucchini squash, washed and trimmed
  • 6 strips smoked bacon
  • 2 tsp. butter
  • 1 1/2 C. grated Chihuahua, Manchego or Gouda cheese
  • 1 C. cream
  • 1 tsp. oil
  • 3 tsp. all purpose flour
  • 1 tsp. garlic powder
  • Salt and pepper to taste
  • Additional butter for greasing


Dice bacon and fry until crisp. Drain on paper towels and set aside.

Slice zucchinis in half lengthwise and scoop out middle, leaving a shell. Place the zucchini shells in a pan with water to cover and cook until just tender but still firm. (DO NOT overcook).

Melt the butter in a saucepan or deep skillet, chop the zucchini pulp and add it to the butter. Sauté this for a few minutes until tender, then add the flour and stir well to combine. Add the cream, 1 cup of the grated cheese, garlic powder and salt and pepper to taste.

Place the zucchini shells, open side up, in a greased baking dish and fill with the zucchini pulp mixture. Top with the remaining 1/2 cup of cheese and the bacon and bake in a 150°C oven 30 – 40 minutes or until the cheese melts and begins to brown.

Published or Updated on: January 1, 2006 by Ana María Flores Sánchez © 2008
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